Gluten Free Cornbread Dressing
This Gluten Free Cornbread Dressing Recipe is based off my grandmother's original recipe!
Ingredients
- 3 large chicken breasts
- 1 8x8 pan of cornbread *
- 1 package gluten free stuffing mix
- 40-48 fl. oz. 5-6 cups chicken stock
- 1 large yellow onion diced
- 4 stalks celery diced
- 2 eggs beaten
- Salt and pepper to taste
Instructions
- Boil the chicken until it is cooked through (about 20-30 min). Save the broth, and shred the chicken into bite sized pieces. Set chicken aside.
- Preheat your oven to 350 degrees.
- Tear the cornbread into bite size pieces.
- In a large bowl, mix the shredded chicken, 1 cup of broth from the boiled chicken, and all the remaining ingredients until it makes a thick soupy mixture.
- Pour the mixture into a well-oiled dish. (This recipe makes a large batch, and you will likely be able to fill more than one baking dish. I use one 9x13in pan and one 8x8in pan.)
- Bake until set and top has begun to brown, about 1 hour. (I recommend pulling the pan out about half way through and stirring the dressing with a large spoon. Return it to the oven and let it finish cooking.)
Notes
*You can make the cornbread yourself with my gluten-free protein cornbread with almond flour, which bakes in the same 8x8 pan, or buy a loaf already made. I also like the Bob’s Red Mill GF cornbread mix or the already made GF cornbread from Whole Foods.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 39g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 548mg | Fiber: 3g | Sugar: 7g
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: American